Roasted eggplant with garlic, tahini, and sumac.

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Recipe Summary

prep:
10 mins
cook:
16 mins
additional:
5 mins
total:
31 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Prick eggplants all over with a fork; place on a baking sheet.

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  • Roast eggplants in the preheated oven, turning occasionally, until charred and tender, 10 to 12 minutes.

  • Thread garlic cloves on a skewer.

  • Roast garlic in the preheated oven, turning once, until charred and tender, 6 to 8 minutes.

  • Cool eggplants and garlic until easily handled, about 5 minutes. Peel and transfer to a food processor. Add lemon juice, tahini, and salt; process until smooth.

  • Drizzle eggplant mixture with olive oil and sprinkle with sumac.

Nutrition Facts

69 calories; protein 1.9g 4% DV; carbohydrates 8.5g 3% DV; fat 3.9g 6% DV; cholesterolmg; sodium 370.3mg 15% DV. Full Nutrition